Antioxidant and Pasting Properties of Oat <i>β</i>-Glucan Hydrocolloids

Abstract

Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest soluble phenolic content, followed by C-Trim20. The trend of antioxidant activity was similar with that of phenolic contents. The phenolic content of the extracts increased with increasing temperatures. The highest content of soluble phenolic compounds was found at temperatures up to 100˚C for most samples regardless of solvent. Water extracts had significantly higher phenolic contents than extracts from 50% ethanol at 100˚C for all samples with the exception of C-Trim30. However, the effect of temperature and solvent concentrations was not as apparent for antioxidant activity as that observed for phenolic content. In general, the differences in three different solvents were not as apparent. Significantly higher water holding capacities were found for C-Trim30 and C-Trim50 than the other samples while β-Glucan95 had substantially the highest paste viscosity followed by C-Trim50 and C-Trim30.

Phenolic amides (avenanthramides) in oats - a review

“…AVAs helps in preventing free radicals from damaging LDL cholesterol (Singh et al 2013) and AVAs-enriched extract of oats combined with vitamin C synergistically inhibits LDL oxidation in vitro (Meydani 2009). Both animal studies and human clinical trials confirmed that oats antioxidants have the potential of reducing cardiovascular risks by lowering serum cholesterol, inhibiting LDL cholesterol oxidation and peroxidation (Cook & Samman 1996;Ji et al 2003;Inglett & Chen 2012). Therefore, it is emphasised that the consumption of oats and oats products is extremely important to reduce the risk of cardiovascular disease (Bazzano et al 2003;Chen et al 2004Chen et al , 2007Singh et al 2013).…”

Quality Improvement and Antioxidant Activity of Sugar-Snap Cookies Prepared Using Blends of Cereal Flour

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Assessment of Proximate Chemical Composition and Nutritional Status of Wheat Biscuits Fortified with Oat Powder

“…Oat is characterized by a high content of lipids, 2-3 times more than other cereals and a high protein content that can be of great exogenous source of amino acids (Butt et al, 2008) Likewise, fibers from oat can bring important benefits to the health of the digestive tract, due to the contribution of the increase of faecal mass. In addition to β-glucans benefits, products derived from oat had a significant content of phenolic compounds and other antioxidants, (Madhujith and Shahidi 2007;Inglett and Chen 2012).…”